Preheat the oven to 180C.Slice off the top of the garlic,leaving the head intact,but expose the gloves beneath.Drizzle some oil over the cloves and wrap the entire head in aluminium foil.Roast for 40' until the garlic cloves are soft.Allow to cool slightly,then squeeze the garlic from the cloves into a small bowl.Mash with a fork until smooth.

Pound the chicken breast to get a thick steaks.Mix some flour,salt and pepper.Dredge the chicken breast in flour and fry in a large skillet over medium heat until golden brown on both sides.Transfer to a plate and keep warm.In a same skillet add onion and fry until soften.Add the wine and cook to evaporate a little.Then add cream,garlic and some thyme.Cook for 1'.Remove from the heat and add juice of half a lemon.Top the chicken breast with sauce and serve immediately.

The day before,combine cherries,sugar and rum,cover and put it in a fridge for 12 hours.Stir occasionally .

For sponge,preheat the oven to 200C.Line a baking pan (25x30cm) with parchment paper.Sift together flour,baking powder and cocoa.Add walnuts to this mixture.In a separate bowl,with an electric mixer,beat eggs,water and sugar,then add flour mixture.Pour into prepared pan and bake for 10'.Cool slightly.

Mix the gelatin with 3 tbsp of cold water and live to swell.

In a saucepan,put milk,250ml cream and sugar and put on a middle heat.Stir until sugar dissolves and all come to a boiling point.Remove from the heat,add chopped chocolate and stir until smooth.Melt gelatin,either in a microwave or on a low heat and add to the hot cream. Stir all together and put it in a fridge.When the cream is tighten,whip the remaining cream until soft peaks form,add to the cold cream and gently stir all.Strain the cherries,and pour that juice over the sponge.On the sponge arrange cherries and spread the filling.Chill.

Layer two sheets of phyllo pastry,brushing each with oil.At one end of the second sheet,put some filling and roll all together.Repeat with remaining sheets.At the end,you will get 6 or 7 rolls.Arrange them in a greased pan and brush with some oil.Bake until golden brown.Cool.

For syrup,in a small saucepan combine sugar and water and cook for 5'.Remove from heat and add a vanilla.Pour hot syrup on the rolls and leave it to soak it.Turn rolls from time to time.

Directions:
In a pan,put milk,onion,lemon zest,bay leaf and fish and bring to a boil.Cook for 5' until the fish is tender.

Take the fish out,strained the milk and reserved.

In a small saucepan,melt the butter,add flour and cook for 1 minute.Add the milk and cook until you get a thick sauce.Remove from heat,add wine,cheese,mustard,cream,salt and pepper.Chop up the fish to small pieces and add to sauce.Stir all together.Transfer to an ovenproof dish and cover with crumble topping.Put under the grill for 2-3' until golden brown.
For crumble topping,mix breadcrumbs,cheese and parsley.

For the cupcakes,sift together flour,cocoa powder,baking powder and salt.

In a separate bowl,with an electric mixer,beat an egg and then add sugar,milk and oil.Add flour mixture and beat until just incorporated. In a liners,pour 1tbsp of batter,add 1tsp of cream cheese,then add 3-4 sour cherries,and finish with 1tbsp of batter.Bake for 15'.Leave it to cool.

For ganache,heat the cream in a small saucepan.Bring just to a boil and pour over the chopped chocolate.Let stand for few minutes.Stir until smooth.Let it cool.

Sift the flour,cocoa,sugar and salt.In a small saucepan,put butter and water and heat until the butter is melted.Add butter to sifted flour and knead until you get a smooth dough.Grease a 23-25cm pan.Press the dough evenly over the base and the side of the prepared tin.Sides should be 10cm high.Chill the pastry for 30'.

Preheat the oven to 190C.For the filling,whisk the sugar and eggs until the sugar is dissolved.Add lemon juice and rind. Finally,add the cream.Mix all together and pour the filling into the pastry case.Bake for 25'.Cool and dust with powdered chocolate.